1 Slice the chicken thighs and combine with the cooking wine, sugar, galangal, lemongrass and salt. Leave them to marinate for 15 minutes.

2 Sit a steamer large enough to fit a bowl to hold the chicken, over a saucepan of simmering water.

3 Spoon the chicken and marinade into the bowl and place into the steamer. Cover and steam for 20 minutes. Let rest while toasting the black and white sesame seeds in a dry pan over a medium heat for about 2 minutes or until fragrant.

4 Cook the egg noodles according to the packet instructions then serve with the chicken, sesame seeds and plenty of fresh coriander.